Shrimp Pad See Ew with Egg Substitute

Ingredients

• 1 lb Wide Rice Noodles
• 1 lb Shrimp
• 2 cups Chinese Broccoli (Gai Lan)
• 1/4 cup Egg Substitute (e.g., Ener-G)
• 2 tbsp Dark Soy Sauce
• 2 tbsp Light Soy Sauce
• 1 tbsp Sugar
• 1 tsp Rice Vinegar
• 3 cloves Garlic
• 2 tbsp Vegetable Oil

Instructions

1. 1Mince the 3 cloves of garlic and set aside.
2. 2Place the 1 lb wide rice noodles in a large bowl. Cover them completely with warm water and let them soak for 15-20 minutes, until they are soft and pliable. Drain the noodles thoroughly in a colander and set aside.
3. 3Measure the 1/4 cup egg substitute into a small bowl and set it aside.
4. 4Heat the 2 tablespoons of vegetable oil in a wok or a large skillet over high heat until it is shimmering, reaching approximately 400°F (200°C). Add the minced 3 cloves of garlic and the 1 lb shrimp to the hot oil. Stir-fry for 2-4 minutes, until the shrimp turns pink and opaque and reaches an internal temperature of 145°F (63°C).
5. 5Pour the 1/4 cup egg substitute into the wok with the shrimp. Stir and cook for 1-2 minutes, breaking it up with your spatula, until the egg substitute is fully set and scrambled.
6. 6Add the 2 cups of Chinese broccoli to the wok. Stir-fry for 2-3 minutes, until the broccoli turns bright green and is slightly tender-crisp.
7. 7Add the drained 1 lb wide rice noodles to the wok. Pour in the 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, and 1 teaspoon of rice vinegar. Using tongs or a spatula, toss everything together gently for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and thoroughly heated.
8. 8Serve the Shrimp Pad See Ew immediately.

Substitutions

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